Method

Roughly chop the beetroot and onion and blend them together until they are finely chopped. If you have a food processor you could use fresh beetroot - we've only got a nutribullet, so we use canned.

3. Mix together

Mix the cooked lentils and beetroot blend together in a bowl.

4. Prepare the herbs and spices

Finely chop the garlic, chilli, and parsley. Mix them together in a small bowl with the tamari and paprika. Add these herbs and spices to the lentil and beetroot mix.

5. Add coconut milk and flour

Add the coconut milk to the mix, and then stir in a ¼ cup of flour at a time. The mixture should become just firm enough to hold it's shape. If it's too wet, add a teaspoon of flour at a time until it thickens. If it's too dry you can add a little more coconut milk.

6. Season and chill

Season the mixture with salt and pepper, and store in the fridge for 30-60 minutes if you've got the time.

7. Fry the burger patties

Heat the oil in a frypan over medium-high heat. Form patties with your lentil and beetroot mixture and fry them for 5 minutes on each side.

8. Serve

We've been eating these burger patties on sourdough bread (we didn't have buns) with homemade tomato relish (recipe coming soon!), cucumber, fresh tomato, baby spinach, and a side of sweet potato wedges. They would be amazing with hummus (recipe coming soon!) and pickles too. This morning I used some of the leftover mixture to make little roasted falafel-like balls and added them to a green salad.